These cookies are just like the classic. They’re more cake-like than cookie-like. They’re soft and moist. And… they taste like strawberries.
— Adrianna Adarme, A Cozy Kitchen
I made these Strawberry Pink and Black cookies for an office holiday party (pot-luck style). I found the recipe in a newsletter from Taste that contained an ebook on jazzed up holiday cookies from different chefs and bakers. I was so excited to try these cookies because hello, who doesn’t love strawberries and chocolate? I found some things that I loved when making this recipe, and I found some things that I didn’t love. Read on friends.
Let me start with what I found that I loved about this recipe: This recipe calls for fresh strawberries – YAY. Even though I made these in December (two months before strawberry season in the south), the strawberry flavor was vibrant thanks to the method used in this recipe. So, what is the method? Using strawberries that have been hulled and halved. What does it mean to hull and half the strawberries? Cut them in half, and with a paring knife, remove all of the white flesh. The white flesh is full of nutrients, so you can save this bit to eat later, but it is also mostly water. When the strawberries are being emulsified in the food processor at a later stage, the white flesh, if left in, would leave the strawberries to be much more watery causing the flavor to dilute. I’m so excited I now know this technique to use in future recipes.
I followed this recipe exactly and enjoyed spreading the cookie on a cookie sheet with an offset spatula. It was just fun! The cookies came out exactly as expected. The recipe does a great job of keeping the batter directions concise and simple.
The moment I came to a snag was when I started making the glazes. I followed the instructions exactly, but the glazes did come out more like a glaze and less like an icing. Based on the image, I was expecting the strawberry glaze to be smoother, thicker, and fluffier. I’m thinking that maybe when the recipe says to which the batter together, it meant a stand or hand mixer whisk (maybe)?
I also had to triple both of the glaze recipes in order to coat every cookie half and half. I found that the powdered sugar I used was very overwhelming on the glaze and almost tasted more tart that sweet. Not sure if this is due to the brand of powdered sugar, or if it “whisked” incorrectly. The chocolate icing/glaze had a similar problem with the powdered sugar overtaking the actual chocolate flavor and being more runny than creamy icing.
Overall, the cookie definitely had a strawberry flavor, but could have had more if the icing recipe was different. The cookie was soft and enjoyable. I love the idea of this cookie but believe it could taste so much better. If I make this cookie again, I will attempt my own type of icing/glaze that is using the strawberry puree to its fullest extent without over powering it with powdered sugar, as well as maximizing the chocolate flavor in the chocolate icing. Store bought chocolate icing would be a game changer for these cookies. Try the recipe below and let me know what you think!
A Cozy Kitchen’s Recipe
COOKIES:
5 ounces fresh strawberries, hulled and halved
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup white granulated sugar
1/4 cup whole milk
6 tablespoons unsalted butter, melted and cooled to room
temperature
1 teaspoon pure vanilla extract
PINK GLAZE
1/2 cup powdered sugar, sifted
1 tablespoon strawberry puree
BLACK GLAZE
1/4 cup powdered sugar
1 tablespoon cocoa powder
1 tablespoon whole milk
DIRECTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the strawberries to the bowl of a food processor and pulse until they’re smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside to use when making the glaze.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
- In a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry puree and milk, and whisk to combine. Whisk in the melted butter and vanilla extract. Add the flour mixture, and stir to form a smooth dough, being sure not to overmix.
- Using a 2-ounce cookie dough scoop, drop 5 to 6 cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet; you may need to use an offset spatula or butter knife to flatten the cookie dough slightly until it’s about 1/4 inch thick. Bake the cookies until the edges are light brown and the center is soft, about 12 to 14 minutes. Gently transfer the cookies to a wire rack to cool. Repeat until you’ve worked through all the cookie dough.
- To make the pink glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon of strawberry puree until smooth and thick.
- To make the black glaze, whisk together the powdered sugar, cocoa powder, and heavy cream until smooth. Flip over all of the cookies and smear the chocolate on half of each cookie. Ice the remaining half of each cookie with the strawberry frosting, and let the frosting set. Store the cookies in an airtight container.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 